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Pumpkin Cheesecake Ice Cream
Author: Melissa Howell
Ingredients
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 1/4 cups sugar
  • 1 cup pumpkin puree
  • half of a 3.5 oz. pkg. instant vanilla pudding
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • 1/2 tsp. allspice
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla
For the crust
  • 1 cup graham cracker crumbs
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. cinnamon
  • 5 Tbsp. melted butter
Instructions
For the ice cream
  1. In a large bowl, add sugar to milk and whisk until sugar is dissolved.
  2. Add the pumpkin and whisk until mixed well with the milk.
  3. Slowly add the cream and whisk until everything is evenly distributed.
  4. Add the vanilla and all the spices and mix well.
  5. Chill for several hours or overnight.
  6. Follow the manufacturer's instructions for churning.
  7. When transferring to an airtight container, layer with bite-sized broken pieces of the crust.
For the crust
  1. Mix all ingredients together and press in the bottom of an 8x8 pan. Bake at 350 degrees for 10-15 minutes until lightly browned.
  2. Cool completely. Then break into pieces.